Serves 6 people
• 2 cups mascarpone
• 2.4 oz icing sugar
• 1 tbsp amaretto
• 3.3 fl oz whipping cream
• 1/8 cup sugar
• 2 tbsp vanilla sugar
• 2.4 oz Lotus Biscoff cookies
• 18 oz strawberries
-
1
Mix the mascarpone, icing sugar and amaretto. Whip the cream with the sugar and vanilla sugar. Fold the whipped cream into the mascarpone.
-
2
Crumble the Biscoff. Wash the strawberries, pat them dry, reserve 6 and cut the others into pieces.
-
3
Divide half the crumbled Biscoff among 6 glass dishes, place a layer of strawberries on top and cover with a layer of mascarpone cream. Repeat these layers and finish with the reserved strawberries.
-
4
Place in the refrigerator for at least 4 hours until firm.
Light cheesecake with Lotus Biscoff and red fruit
This bright colored cheesecake is a delight for the eyes and leaves your mouth watering.
Pear and fig jam with Lotus Biscoff crumble
When you combine nothing but delicious things, it will result in something delicious and extraordinary. With Lotus Biscoff as the ultimate finishing touch.